If you’re planning a visit to Iceland, you’ll shortly uncover the nation’s meals scene is as distinctive as its landscapes. At least that’s what we discovered. From cosy bowls of fish stew after a day in the Westfjords to lobster pizza in a South Coast fishing village, consuming right here is an journey in itself. Icelandic delicacies attracts on centuries-old traditions formed by isolation and survival, then provides trendy creativity from a brand new technology of cooks.
On this journey, you would possibly begin with plokkfiskur, a creamy fish stew, or hangikjöt, the smoky lamb typically served at Christmas. You’ll discover pylsur, the well-known Icelandic scorching canine, in each metropolis streets and distant fuel stations, whereas rúgbrauð (rye bread) bakes underground in scorching springs. Fresh catches like humar (lobster) and Arctic char showcase the island’s pristine waters, and treats like do-it-yourself Icelandic ice cream or tangy skyr give a candy end to any day.
Our information takes you thru probably the most iconic and scrumptious Icelandic meals to strive, from hearty farmhouse favourites to creative dishes in Reykjavík’s buzzing meals scene.
Top Iceland Foods at a Glance
Plokkfiskur – Creamy fish stew served with darkish rye bread
Hangikjöt – Smoked lamb, typically a Christmas custom
Pylsur – Icelandic scorching canine with fried onions and remoulade
Humar – Sweet lobster tails from the South Coast
Rúgbrauð – Rye bread baked in scorching springs
Skyr – Thick yogurt eaten at breakfast or in desserts
Why Iceland’s Food Scene is Unique
Iceland’s volcanic soil, chilly seas, and geothermal assets have formed its delicacies for over a thousand years. Farming is proscribed, so lamb, dairy, and seafood turned staples. Geothermal greenhouses now develop greens like tomatoes and cucumbers year-round, whereas the encompassing ocean gives cod, haddock, and Arctic char. The result’s a mix of conventional recipes, typically born out of necessity, and trendy dishes impressed by world culinary tendencies.
One evening you would possibly tuck into lamb soup at a mountain hut; the subsequent, you’re sipping craft beer with langoustine tacos in Reykjavík. For a real Iceland foodie expertise, strive each ends of the spectrum.
1. Pylsur – Famous Icelandic Hot Dog
What it’s:Pylsur are Iceland’s well-known scorching canine, comprised of a mix of lamb, pork, and beef. They’re served in a bun with uncooked onions, crispy fried onions, tangy mustard, candy ketchup (made with apples), and creamy remoulade.
Why strive it:We stood in the snow outdoors Bæjarins Beztu Pylsur in Reykjavík, the nation’s most well-known scorching canine stand , and it was price each minute of the wait. The lamb provides the sausage a delicate sweetness, whereas the fried onions add a satisfying crunch.
Cultural word:Hot canine turned in style in Iceland after WWII, and at the moment they’re thought-about a nationwide quick meals. They’re additionally one of the crucial inexpensive meals you will discover in this in any other case costly nation.
Where to seek out it:Bæjarins Beztu Pylsur is the enduring spot, however you’ll discover pylsur at fuel stations, festivals, and roadside stands nationwide. Order it “ein með öllu” — one with every thing.
2. Skyr – Icelandic Yogurt
What it’s:Skyr is a thick, protein-rich dairy product that appears and tastes much like Greek yogurt however is technically labeled as a comfortable cheese. The Icelandic model is made by straining milk to take away the whey, it has a creamy texture and a tangy flavour that pairs completely with fruit, honey, or granola.
Why strive it:On our glacier hike day in Vatnajökull National Park, we packed particular person pots of skyr for breakfast. It was filling sufficient to maintain us going for hours with out weighing us down, and the tangy creaminess was refreshing after the lengthy drive. It’s not only a wholesome snack — it’s a real meals from Iceland that locals take pleasure in every day, whether or not at residence or on the go.
Cultural word:Skyr has been a part of Icelandic diets for over a thousand years, relationship again to Viking settlements. Once made solely in houses and farms, it’s now produced commercially however nonetheless makes use of conventional cultures to keep up its distinct flavour.
Where to seek out it:Every grocery store, café, and comfort retailer sells skyr in plain and flavoured varieties. For a particular deal with, strive skyr-based desserts like skyrkaka (cheesecake) in eating places.
3. Plokkfiskur – Icelandic Fish Stew
What it’s:Plokkfiskur is a creamy stew of flaked white fish (normally cod or haddock), mashed potatoes, onions, and a buttery white sauce. The title actually means “plucked fish,” describing the way in which the fish is damaged into small items earlier than mixing.
Why strive it:We first had plokkfiskur in a harbour café in Ísafjörður on a snowy winter evening. The home windows steamed up as locals got here in from the chilly, and the odor of fish stew stuffed the air. It’s hearty with out being heavy, and the candy, contemporary fish balances completely with the buttery sauce.
Cultural word:This dish began as a manner to make use of leftover fish, stretching it with potatoes to feed the entire household. Today, it’s consolation meals — the sort you’ll discover at residence kitchens, roadside cafés, and upscale eating places alike.
Where to seek out it:In Reykjavík, Café Loki serves a standard plokkfiskur with darkish rye bread. Coastal cities like Siglufjörður and Húsavík have wonderful variations in their harbourside eating places. You may even purchase it pre-made in grocery shops in the event you’re self-catering.
4. Kjötsúpa – Lamb Stew
What it’s:A hearty soup made with lamb shank, root greens like carrots and rutabagas, potatoes, and contemporary herbs.
Why strive it:On a chilly, windy day alongside the Golden Circle, we stopped at a small café and ordered steaming bowls of kjötsúpa. The lamb was so tender it fell off the bone, and the broth was wealthy with out being heavy.
Cultural word:Kjötsúpa is likely one of the most Icelandic typical meals dishes, valued for its skill to heat and nourish by way of lengthy winters.
Where to seek out it:Restaurants, countryside guesthouses, and even fuel station cafés.
5. Hangikjöt – Smoked Lamb![]()
What it’s:Hangikjöt interprets to “hung meat,” referring to the way in which the lamb is smoked whereas hanging over a birchwood or dried sheep dung fireplace. This conventional preservation technique infuses the meat with a deep, smoky flavour.
Why strive it:We first tried hangikjöt through the Christmas season in Reykjavík, served with boiled potatoes, inexperienced peas, purple cabbage, and Icelandic leaf bread. The smoky aroma hit earlier than the plate reached the desk, and the meat was so tender it virtually melted.
Cultural word:Sheep farming has been central to Iceland’s financial system for hundreds of years. Smoking lamb wasn’t nearly style, it was about survival by way of the lengthy winters. Even at the moment, hangikjöt is a festive centrepiece, particularly in December.
Where to seek out it:Available in grocery shops through the holidays and in conventional eating places year-round. Farm stays generally serve their very own smoked lamb, which is about as genuine because it will get.
6. Humar – Icelandic Lobster
What it’s:Humar is Iceland’s small, candy lobster, really nearer to langoustine, prized for its tender tail meat. It’s served grilled, baked, fried in garlic butter, or in creamy lobster soup known as humarsúpa.
Why strive it:On our South Coast street journey, we stopped in Höfn, Iceland’s lobster capital, for humar pizza. The candy lobster meat with melted cheese and herbs was an unforgettable mixture.
Cultural word:Humar is usually caught alongside Iceland’s southeast coast, and fishing for it’s strictly regulated to make sure sustainability.
Where to seek out it:Seafood eating places in Höfn and Reykjavík serve humar in varied kinds, from connoisseur entrées to informal lobster rolls.
7. Rúgbrauð – Hot Spring Rye Bread
What it’s:Rúgbrauð is a dense, darkish rye bread with a barely candy flavour, historically baked in the bottom utilizing geothermal warmth from Iceland’s scorching springs. The dough is positioned in a pot or picket cask, buried close to a scorching spring, and left to cook dinner slowly for about 24 hours utilizing geothermal warmth.
Why strive it:We first tasted Icelandic rye bread contemporary from the earth at Laugarvatn Fontana, the place employees dug up steaming pots proper in entrance of us. The bread was moist, wealthy, and subtly candy, so good it barely wanted butter. Pairing it with smoked lamb or pickled herring is a traditional Icelandic mixture.
Cultural word:Before ovens have been widespread, Icelanders relied on the earth’s pure geothermal warmth to cook dinner. Rúgbrauð (aka Hot Spring Bread) was a staple as a result of it could possibly be made year-round with out scarce gasoline assets.
Where to seek out it:Bakeries and cafés throughout the nation promote rúgbrauð, however for the genuine expertise, go to Laugarvatn Fontana or different scorching spring cities the place you possibly can watch it being baked underground.
8. Harðfiskur – Dried Fish
What it’s:Harðfiskur is dried fish, sometimes cod, haddock, or wolffish, cured in the salty North Atlantic air till it’s chewy and filled with flavour.
Why strive it:On a street journey by way of the Westfjords, we grabbed a bag in Bolungarvík, considering it will be a lightweight snack. Within minutes, we have been hooked, particularly after locals informed us to unfold it with salted butter. It’s protein-rich, transportable, and one of the crucial conventional meals from Iceland.
Cultural word:Drying fish dates again over 1,000 years and is comparable in precept to growing older cheese. In many fishing villages, you’ll nonetheless see picket racks lined with fish drying in the open air.
Where to seek out it:Sold in grocery shops, fuel stations, and harbour markets. For the freshest, purchase it straight from fishermen in coastal cities.
9. Arctic Char
What it’s:A chilly-water fish native to Iceland, Arctic char is someplace between salmon and trout in flavour and texture. It could be grilled, smoked, or pan-seared.
Why strive it:We had Arctic char in Seyðisfjörður, butter fried with tomatoes and sliced almonds. The fish was buttery and delicate, with a clear, contemporary style that spoke to its pristine atmosphere.
Cultural word:Arctic char thrives in Iceland’s chilly, clear rivers and lakes, making it a dependable meals supply for hundreds of years.
Where to seek out it:Served at eating places throughout Iceland, particularly in the Eastfjords and different fishing areas.
10. Fish and Chips – Iceland Style
What it’s:Fresh cod or haddock coated in a lightweight batter, fried till crisp, and served with chunky fries and do-it-yourself sauces.
Why strive it:In Akureyri, we tucked into fish and chips the place the cod had been caught simply hours earlier. The fish flaked aside with the lightest contact of a fork, and the tartar sauce was brilliant with contemporary herbs.
Cultural word:While fish and chips isn’t native to Iceland, the standard of the fish right here makes it distinctive. Icelandic waters produce a few of the finest cod in the world.
Where to seek out it:Harbour cafés, Reykjavík’s Icelandic Fish & Chips restaurant, and coastal meals vans.
11. Flatkaka með Hangikjöti – Flatbread with Smoked Lamb
What it’s:Flatkaka is a skinny, spherical flatbread comprised of rye flour and water, cooked shortly on a scorching griddle. It’s typically topped with hangikjöt (smoked lamb), cream cheese, or lamb liver pâté.
Why strive it:We tried flatkaka at a family-run café on the Snæfellsnes Peninsula, the place it was served heat with thick slices of smoky lamb. It’s easy however stuffed with flavour, and it’s a kind of Iceland meals to strive which you could simply recreate at residence.
Cultural word:Flatbreads have been a part of Icelandic diets for hundreds of years, providing a fast, filling base that could possibly be paired with no matter was obtainable, from lamb to fish to foraged herbs.
Where to seek out it:Available in most bakeries and supermarkets. Many guesthouses serve it as a part of a standard breakfast unfold.
12. Icelandic Mussels
What it’s:Fresh mussels harvested from Iceland’s clear coastal waters, typically steamed with garlic, herbs, and white wine.
Why strive it:In Stykkishólmur, we had a steaming pot of mussels caught that morning in Breiðafjörður Bay, candy, briny, and completely contemporary.
Cultural word:Iceland’s chilly waters sluggish the mussels’ progress, ensuing in a extra concentrated flavour.
Where to seek out it:Coastal seafood eating places, particularly in the Westfjords and Snæfellsnes Peninsula.
13. Pickled Herring
What it’s:Marinated herring fillets preserved in vinegar, sugar, and spices, typically served with heat rye bread, boiled potatoes, and generally hard-boiled eggs.
Why strive it:We had pickled herring for breakfast at a harbour café in Ísafjörður, and the mixture of sweet-sour fish with heat, earthy rúgbrauð was unforgettable. It’s easy, satisfying, and deeply rooted in Iceland’s coastal traditions.
Cultural word:Herring fishing was as soon as a significant a part of Iceland’s financial system, and preserving it by way of pickling meant it could possibly be loved year-round.
Where to seek out it:Breakfast buffets, fish markets, and conventional eating places.
14. Icelandic Ice Cream
What it’s:Icelanders have a stunning obsession with ice cream — and so they eat it year-round, even in snowstorms. It ranges from soft-serve ice cream (often called “ís”) dipped in chocolate to artisanal scoops in creative flavours like rhubarb, licorice, and even beer.
Why strive it:We as soon as stood in line for Icelandic ice cream in Reykjavík whereas the wind chill was effectively under freezing, and we weren’t the one ones. The creamy texture, wealthy flavour, and beneficiant toppings made each shiver price it. It’s a kind of Iceland meals to strive that tells you as a lot in regards to the tradition because it does in regards to the delicacies.
Cultural word:Ice cream parlours are a social hub in Iceland. Families, pals, and {couples} typically make an evening of going out for ice cream, regardless of the climate.
Where to seek out it:Popular spots embody Valdís in Reykjavík for inventive flavours and Ísbúð Vesturbæjar for traditional soft-serve with mix-ins.
15. Icelandic Cinnamon Roll (Kanilsnúðar)
What it’s:Kanilsnúðar are Iceland’s tackle the cinnamon roll, comfortable, buttery dough spiralled with cinnamon sugar and sometimes topped with a drizzle of icing or a dusting of coarse sugar.
Why strive it:We adopted the scent of fresh-baked cinnamon rolls to Brauð & Co. in Reykjavík, and inside minutes we have been unravelling the nice and cozy, sticky spiral. The mixture of pillowy dough, aromatic cinnamon, and simply the correct amount of sweetness makes it the most effective good meals in Iceland moments for anybody with a candy tooth.
Cultural word:While impressed by Scandinavian baking traditions, Icelanders have made kanilsnúðar their very own. They’re as in style for breakfast as they’re for a day deal with.
Where to seek out it:Bakeries throughout Iceland, particularly Brauð & Co. and Sandholt in Reykjavík, serve freshly baked cinnamon rolls every day.
16. Icelandic Cheese & Dairy
What it’s:While skyr will get a lot of the worldwide consideration, Iceland’s dairy scene affords a wide range of distinctive cheeses. These embody tangy skyr-based spreads, comfortable white cheeses, and brunost (Norwegian-style brown cheese) comprised of caramelized whey, which has a candy, nutty flavour.
Why strive it:We stumbled upon a cheese counter at Reykjavik’s Kolaportið flea market and couldn’t resist sampling every thing. The brunost was not like any cheese we’d tasted earlier than, nearly dessert-like, whereas the comfortable cheeses have been wealthy and creamy, good with rye bread or crackers.
Cultural word:Dairy farming has been a cornerstone of Icelandic agriculture for over a millennium. Even in the harshest situations, sheep and cows supplied milk that could possibly be become cheese, butter, and skyr to final by way of the winter.
Where to seek out it:Specialty meals retailers, markets, and cheese plates in Reykjavík wine bars. Many rural guesthouses serve their very own farm-made cheese.
17. Hákarl – Fermented Shark
What it’s:Greenland fermented shark meat is fermented for a number of months after which dried, ensuing in a powerful aroma and intense flavour.
Why strive it:We sampled hákarl at a fishing village museum in Húsavík. The odor was eye-watering, however chasing it with Brennivín (Iceland’s schnapps) made the expertise extra enjoyable than scary. Let’s simply say some native meals are enjoyable to strive as soon as.
Cultural word:Fermented shark was developed as a survival meals; Greenland shark is poisonous when contemporary, so fermentation was essential to make it secure.
Where to seek out it:Specialty retailers, Þorrablót feasts, and conventional eating places.
18. Icelandic Craft Beer & Brennivín
What it’s:Iceland’s craft beer scene affords a stunning selection, from crisp Arctic lagers brewed with glacial water to wealthy stouts flavoured with native herbs. Brennivín, however, is a transparent schnapps infused with caraway seeds. Its nickname, “Black Death,” comes from the black label used when it was first produced, and its robust, distinctive style.
Why strive it:We had our first style of Brennivín as a part of the traditional “hákarl challenge” in Reykjavík — the schnapps’ daring, spicy flavour reduce proper by way of the fermented shark’s intense aroma. Pairing a chilly craft beer with contemporary humar or lamb stew is equally rewarding, including an area contact to any meal.
Cultural word:Beer was banned in Iceland from 1915 till March 1, 1989; a date nonetheless celebrated as “Beer Day.” Since then, breweries have flourished, creating beers that replicate Iceland’s distinctive substances and pure water sources. Brennivín stays tied to custom, typically served at Þorrablót feasts and different cultural gatherings.
Where to seek out it:Sample craft beer at Reykjavík brewpubs like Skúli or MicroBar, or go to native breweries in cities like Akureyri and Egilsstaðir. Brennivín is offered at Vínbúðin liquor shops and served in most conventional eating places and bars.
Exploring the Icelandic meals scene is like taking a chunk in another country’s historical past, panorama, and tradition all of sudden. Every dish, whether or not it’s a easy slice of rye bread contemporary from a scorching spring or a plate of humar in a seaside café, tells a narrative of resourcefulness, custom, and satisfaction in native substances.
From hearty staples like lamb soup and fish stew to candy comforts like skyr and cinnamon rolls, there’s one thing for each palate. And with trendy Icelandic cooks reimagining these classics, there’s by no means been a greater time to be an Iceland foodie.
So, as you propose your journey, make room in your itinerary (and your abdomen) for these iconic flavours. Whether you’re sipping Brennivín with locals at a midwinter pageant or grabbing a scorching canine at a Reykjavik meals stand, you’ll depart with extra than simply nice images, you’ll take residence the style of Iceland.
FAQ – Icelandic Food
Pylsur, Iceland’s scorching canine, are sometimes known as the nationwide dish. They are made with lamb, pork, and beef and topped with uncooked onions, crispy onions, mustard, apple ketchup, and remoulade. Try the unique stand in Reykjavík at Bæjarins Beztu Pylsur.
Start with plokkfiskur fish stew, kjötsúpa lamb soup, hangikjöt smoked lamb, rúgbrauð scorching spring rye bread, harðfiskur dried fish, skyr, and humar langoustine. These classics replicate Iceland’s preservation traditions and native substances.
Eating out could be dear. For worth, seize scorching canine, bakery gadgets, or grocery store picnic provides and blend in a number of sit?down meals. Government?run liquor shops have restricted hours, so plan forward if you’d like native beer or Brennivín.
Visit Laugarvatn Fontana to see bread buried in geothermal sand and baked for about 24 hours, with every day tastings and demos.
On March 1, 1989. The date remains to be celebrated nationwide as Beer Day.
Look for specialty retailers and museums that supply samples, and seasonal Þorrablót occasions. It is usually served with a shot of Brennivín.